Method Preheat the oven to 170°C. Heat oil in a pan and sauté the garlic and sweat the onion. Add minced chicken and stir to cook further. Add fresh thyme and chicken stock, and cook for five minutes. Finally, add cashew cream and cinnamon powder. Take it off the heat and let it cool. Place a filo pastry on a flat surface, cut it into small rectangles and spoon the cooked chicken mixture onto each rectangle. Roll up the sheets to form cigars. Carefully fold the ends using egg for binding. Place the rolls onto a baking tray and cook in the oven 170°C for 10 minutes. Take the rolls out of the oven and let them rest for five minutes. Serve with spicy cashew cream dip.